Crappy pic is crappy, but last night, I made 11 pints of broth from chicken bones that sat in the crock pot 24 hours.
Crappy pic is crappy, but last night, I made 11 pints of broth from chicken bones that sat in the crock pot 24 hours. Pic I took today after bottling up the bounty only shows 9, but that’s cause I took a few cups out early to make soup.
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You’re so handy!
I love bone broth. It’s worth every minute waiting for it.
So cool! I’m gonna try it
I’ma gonna do that one of these years. And veggie broth from all the veg parts I don’t use like stalks and such.
Keep your scraps in a gallon size plastic bag in the freezer and when it’s full, throw it in the pot with water.
i need to learn how to make that ..
its supposed to be good for arthritis too .
This particular batch was made with chicken wings that were marked way down and just didn’t appeal to me much, and since wings have so little meat, but tons of bone, skin, and cartilage, they make the BEST broth. It’s more flavorful and nutritious because of the bones and cartilage.
Bobbi Jo Woods how do you store the jars of finished broth?
Chris Kim A since these are not properly canned, and just bottled up without processing, I freeze them. Any jars I won’t use up in two weeks (that’s how long it sill stay safe in the fridge), I freeze.
I remove the bones and veggies from the pot with a wire skimmer, then pour the broth when it’s not boiling hot but still hot, into pint glass jars using a wire mesh strainer over the top to catch sediment/meat, and place the lids with rings on top.
Then I let the jars set on the counter ’til lukewarm. The go in the fridge for at least 4 hours or overnight, to cool. It’s important to leave 1″ – 1 1/2″ headspace in the jar before refrigerating. The liquid may expand or contract, so the room is necessary.
Also, do not put hot (or even warm) jars in the freezer, or the temp change will cause the jars to crack (I’ve done it). Chill overnight, then freeze.
i dont have a lot of freezer space.. i think i would have to use freezer bags :/
They’re stackable. Also, these pint jars fit into the little side cubbie things in my freezer door, too.
Thats a good tip for when you just need a little bit for a sauce or to thin out some ragu or something. I tend to need a whole jar or more, for starting soups. I might try the small batch method one day, but my last two freezers have had built in ice makers, so I haven’t bought an ice tray since my last apartment, which is about six years LOL
After the first batch was done, I put the bones back into the crock pot and filled it up again with fresh water and ran the new batch on low for 32 hours and the bones softened up nicely and some cracked open, to release more marrow. The second batched smelled as good as the first while simmering, but tasted weak and looked very pale, so I poured it into a stock pot and threw it on the stove to reduce and hopefully make it a bit richer, since a covered crock pot will never reduce a broth by much at all due to the condensation and lower temp. After a couple hours, it cooked down a bit and got a little deeper in color than it was, but then turned opaque, so I’m guessing it released more fat/bone marrow (see pic below). But it has a different taste – like chicken bone broth, but with a more pronounced and roasted flavor.
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